Moroccan Lamb Rub

Ingredients & ratio

tbsp = tablespoon / cucchiaio · tsp = teaspoon / cucchiaino

Ras el hanout blends vary — taste first, adjust salt accordingly

Preparation

1. Mix all ingredients in a bowl.
2. Apply generously on all surfaces of the cold lamb from the fridge.
3. Score the lamb shoulder in a few places to let the rub penetrate deeper.
4. Rest in the fridge uncovered for 12–24 hours.
5. Cook straight from cold.

Notes

Ras el hanout is a North African spice blend that varies by producer — some contain up to 30 spices including rose petals. For BBQ, look for blends without added salt.